Name: Chicken–Lemon Balm Broth
Cuisine: Australia and New Zealand
Ingredients: 2 g (1/16 oz) finely ground rice flour (see Notes); table salt, to taste; 15 ml (½ fl oz) dashi vinegar; 30 ml (1 fl oz) Healthy Boy brand thin soy sauce; 50 g (1¾ oz) lemon balm leaves and stalks; 2 g (1/16 oz) dried bull kelp (see Notes); 500 ml (17 fl oz/2 cups) light white chicken stock

Preparation info

Difficulty
Easy

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

500 ml (17 fl oz/2 cups) light white chicken stock

Method

Heat the stock to 70°C (158°F). Add the kelp and lemon balm and infuse for 15 minutes. Pass the stock through a sieve lined with muslin (cheesecloth) into a clean saucepan, add the soy sauce and vinegar and check the seasoning. Take a ladle of the seasone